Chocolate Hazelnut Thumbprint Cookies Recipe

I’m so excited to share this Chocolate Hazelnut Thumbprint Cookies Recipe with you because it’s one of those treats that just feel like a warm hug in dessert form. These cookies are perfectly buttery with a gentle cocoa kiss, and the toasted hazelnuts add a wonderful crunch that pairs beautifully with the silky chocolate hazelnut spread nestled right in the center. Trust me, once you try them, they’ll become your go-to for holiday gatherings, cozy coffee mornings, or whenever you want a little sweet indulgence.

What makes this Chocolate Hazelnut Thumbprint Cookies Recipe stand out is how approachable it is, yet the end result feels fancy enough to impress anyone. I’ve made them countless times for family and friends, and the best part is how versatile the recipe is—you can easily switch up the fillings or add your signature touch. Plus, who doesn’t love an easy recipe that fills your kitchen with that irresistible aroma of toasted nuts and cocoa?

Ingredients You’ll Need

This recipe is built on a simple harmony of flavors where each ingredient carries its weight in making the cookies rich, tender, and delicious. A few quality tips here: toast those hazelnuts just right to unlock their flavors and choose a chocolate hazelnut spread you love, because it truly makes a difference.

• All-purpose flour: The backbone for structure; makes for the perfect cookie texture without being too tough.
• Dutch processed cocoa powder: Adds a deep chocolate flavor and intensifies the taste beautifully.
• Salt: Just a pinch to balance the sweetness and enhance the cocoa.
• Unsalted butter: I always go for high-quality butter at room temperature to get that rich buttery flavor and smooth dough.
• Egg yolk: This helps bind the dough while adding richness—don’t skip it!
• Milk: A little splash softens the dough and makes it easier to work with.
• Powdered sugar: I prefer powdered sugar here because it dissolves quickly, making the dough silky smooth.
• Vanilla extract: For that warm, aromatic depth that lifts all the flavors.
• Finely chopped toasted hazelnuts: Toasting them brings out their crunch and nutty aroma—definitely worth the extra step.
• Chocolate hazelnut spread: Don’t hold back here—this is the dreamy filling that everyone raves about.

Variations

I love how easy it is to put your own twist on the Chocolate Hazelnut Thumbprint Cookies Recipe. Whether you want to swap out fillings or tailor it for different dietary needs, the recipe welcomes creativity. It’s always fun to experiment with flavors and textures to discover what suits your taste or the season.

• Nut-free version: I’ve replaced hazelnuts with finely chopped seeds like pumpkin or sunflower for friends with nut allergies, and they still got rave reviews!
• Different fillings: Jam, salted caramel, or peanut butter work wonderfully. One time, I tried raspberry jam, and the tartness paired really well with the cocoa dough.
• Gluten-free adaptation: Using a 1:1 gluten-free flour blend works great. Just make sure it includes xanthan gum or add a bit for texture.
• Double chocolate lovers: Mix in mini chocolate chips around the dough for little bursts of melted chocolate in every bite.

How to Make Chocolate Hazelnut Thumbprint Cookies Recipe

Step 1: Toast and Prep

Start by gently toasting your hazelnuts in a dry pan over medium heat, shaking frequently until they’re fragrant and a shade darker—this usually takes about 5-7 minutes. Let them cool before finely chopping; the toasting really amps up that nutty flavor that makes these cookies unforgettable.

Step 2: Make the Dough

In a bowl, sift together your all-purpose flour, cocoa powder, and salt. In a separate large mixing bowl, beat the room-temperature unsalted butter until creamy, then add powdered sugar and continue beating until light and fluffy. Add the egg yolk, vanilla extract, and milk, mixing until it’s all incorporated. Slowly combine the dry ingredients into the wet mix and fold in the chopped hazelnuts at the end. The dough should come together easily but be firm enough to shape.

Step 3: Shape and Fill

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them evenly spaced on the tray. Using your thumb or the back of a small wooden spoon, gently press each ball in the center to create a well—this is where your chocolate hazelnut spread will go. Don’t press too hard or the cookie may crack while baking.

Step 4: Bake and Fill

Bake the cookies for 12-14 minutes until the edges are set but the centers still look slightly soft (they firm up as they cool). Once out of the oven and cooled just a bit, spoon a small dollop of chocolate hazelnut spread into each thumbprint. If you try filling before baking, the spread can spread out too much, so I always fill after baking for the neatest results.

How to Serve Chocolate Hazelnut Thumbprint Cookies Recipe

Garnishes

I like to sprinkle a few extra toasted hazelnut pieces over the chocolate spread once it’s set—it adds a lovely crunch and looks so inviting. Sometimes, I lightly dust the cookies with powdered sugar for a festive touch that really pops on holiday tables.

Side Dishes

Pair these thumbprint cookies with a steaming cup of espresso or a creamy latte. I’ve also enjoyed them alongside fresh berries or a scoop of vanilla ice cream for an elevated dessert experience that guests always appreciate.

Creative Ways to Present

For special occasions, I like to arrange these cookies on a tiered serving tray, alternating with small bowls of hazelnuts and chocolates for extra eye candy. Gift-wise, they’re adorable wrapped in festive cellophane with a ribbon—makes a perfect homemade present for friends and family.

Make Ahead and Storage

Storing Leftovers

I always store leftover cookies in an airtight container at room temperature, layering them between sheets of parchment paper to prevent sticking. They stay fresh for about 4-5 days this way without losing that tender bite or tasty filling.

Freezing

If I want to keep them longer, I freeze the baked cookies (without filling) in a single layer on a baking sheet, then transfer them to a freezer-safe bag after they’re solid. When ready to eat, I thaw at room temperature and add the chocolate hazelnut spread fresh so it doesn’t get too hard or separated.

Reheating

To bring chilled or older cookies back to life, I pop them in a warm (not hot) oven at 300°F for just 5 minutes to refresh that buttery softness. Just be sure to add the chocolate filling after warming if you stored it separately!

FAQs

Final Thoughts

Honestly, this Chocolate Hazelnut Thumbprint Cookies Recipe holds a special place in my baking repertoire. There’s something so satisfying about the combination of tender cocoa dough, toasted nuts, and that luscious chocolate hazelnut filling. I hope you give these a try and find as much joy in making them as I do—whether you’re baking for loved ones or just treating yourself, they’re sure to hit the sweet spot every time!

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